Baked Ham Mustard Glaze

3/4 c. brown sugar
1/4 c. dry mustard (scant)
1 tbsp. flour
3/4 c. bouillon (diluted somewhat)
2 egg yolks, beaten

Mix brown sugar, dry mustard and flour. Add bouillon and beaten egg yolks. Cook in a double boiler, stirring constantly. Serve with baked ham.
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Fruit Ham Glaze Recipe

1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves

Soak apricots in cider for 1 hour. After ham has cooked 1to 1-1/2 hours, remove from oven. Add above ingredients, blended together. Ham rule of thumb = 325 degrees
at 25 minutes per pound.
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Mustard and Brown Sugar Ham Glaze Recipe

1-1/2 c. brown sugar
2 tbsp. cloves
2 tbsp. black pepper
2 tbsp. dry mustard
Cider vinegar

Mix together with cider vinegar to form a paste. Put on ham the last hour (after taking off the skin) of baking time.
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Dijon Mustard Ham Glaze

1/2 c. (6 oz.) apple jelly
1 tbsp. Dijon mustard
1 tbsp. bourbon (opt.)
1 1/2 tsp. lemon juice
1/8 tsp. ground cloves

For Garnish: Fresh pineapple wedges. Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven. Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed. Remove from oven and let stand 10 minutes before serving.

To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.
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Ham Honey Sauce

1/2 c. cultured sour cream
1/4 c. strained honey
1/2 c. mayonnaise
1 tsp. prepared mustard
1 tbsp. horseradish

Fold ingredients together. Serve with baked ham or on ham sandwiches.
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Baked Ham Raisin Sauce

2 tbsp. vinegar
1/2 c. brown sugar
1 tsp. lemon juice
1 tsp. mustard
1 c. water
2 tbsp. flour
3/4 c. raisins or more

Mix together. Cook until thicken. Serve with baked ham.
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Ham Cherry Almond Glaze

1 (12 oz.) jar cherry preserves
1/4 c. vinegar
2 tbsp. corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/3 c. slivered almonds
3 tbsp. water

In a saucepan, combine all ingredients except almonds and water. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the almonds. About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze over ham. Repeat if desired. Stir water into remaining glaze; heat through and serve with ham.
Makes 1-1/2 cups glaze.
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Cherry Pie Filling Ham Sauce

1 can cherry pie filling
1 c. orange juice
1/2 tsp. ginger
1/2 tsp. cinnamon

Mix all ingredients. Heat and serve over baked ham.
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Orange Marmalade and Brown Sugar Glaze

1/2 c. brown sugar
4 tbsp. honey
1/4 c. orange marmalade
1/4 tsp. dry mustard

Combine and spoon over ham an hour before finishing baking.
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Coca Cola Ham Glaze Recipe

6 oz. Coke
2 tbsp. mustard
1 tsp. ground cloves
1/4 c. brown sugar

Mix together. Keep basting ham with glaze.
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Ham Sauce with Mustard Pears

1/3 c. sugar
1/3 c. prepared mustard
1 c. vinegar
1-1/2 c. juice drained from 1 lg. can pear halves

Bring sugar, mustard, vinegar and pear juice to boiling point. Pour over pears. Let stand in refrigerator several hours or overnight. Place pears around a baked ham or a thick slice of ham.
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Crabapple Ham Glaze

1 (17 oz.) jar spiced whole crabapples
1 c. brown sugar
1 fully cooked center cut ham sliced
1" thick (about 1 1/2 lb.)

Drain apples reserving 1/2 cup syrup. Combine syrup with brown sugar; heat until boiling. Put crabapples in foil with a little syrup drizzled over, seal and put over fire at edge of barbeque grill. Grill ham over low coals 10-15 minutes on each side. Brush with syrup. Cook 1-2 extra minutes.
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Orange Juice Baked Ham Recipe

1 c. orange juice
1 c. white grape juice
1/2 c. honey
1 tbsp. white vinegar
2 tsp. dry mustard
1/4 tsp. ginger
1/4 tsp. ground cloves
Dash of cinnamon
Canned ham

Mix thoroughly ingredients and marinate 2 hours, at least, or overnight. Coat ham with glaze. Baste now and then. Bake according to directions. Broil and baste baked ham slices with glaze.
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7 Up Baked Ham

Place ham in roaster. Pour 7-Up over ham to cover bottom of roaster and place in oven. As ham bakes, pour a small amount of 7-Up over the ham every 15 minutes for the first hour, then as needed. Try 7-Up for basting baked chickens and turkeys. Basting with 7-Up brings out the flavor of the meats and gives the gravy an unusually delicious flavor.
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Ham with Pineapple Mustard Glaze

3-4 lb. ham
1 c. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can crushed pineapple
1 tbsp. mustard
2 tbsp. lemon juice

Place ham fat side up on a rack in a shallow roasting pan. Remove skin and excess fat. Score fat surface lightly, cutting diamond shapes. Place a clove in the center of each diamond. Bake at 325 degrees for 1-1/2 hours. In a saucepan, combine brown sugar, cornstarch, salt, pineapple (with juice), mustard and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove ham from oven. Brush glaze over ham and return to oven for 1/2 hour. Reserve some of the glaze to serve on the side. Before slicing ham, remove cloves.
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Baked Ham with Spicy Mustard Glaze

1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger

Heat oven to 350 degrees. Place meat fat side up on rack in baking pan; score ham. Mix remaining ingredients until well blended. Set aside half of marmalade mixture. Brush ham with remaining marmalade mixture. Roast 2 hours or until meat thermometer registers 140 degrees, brushing with marmalade mixture every 15 minutes.
(Temperature will rise 5 to 10 degrees F. during standing.) Let stand 10 minutes. Serve with reserved marmalade mixture.
Makes 10 to 12 servings.
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Apple Glaze for Ham

1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves

Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven. Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound.
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Bourbon Glaze for Ham

1/2 c. water
1 c. cranberries
1/2 tsp. ground cloves
1/4 c. jalapeno pepper jelly

Bring water to a boil in a saucepan. Add cranberries, cook until drop jells on cold plate, remove from heat. Stir in cloves.
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Baked Holiday Ham

7 to 10 lb. smoked ham
Apricot-Mustard Glaze

Cook ham. Spread glaze over ham 20 minutes before end of cooking time.

Apricot Mustard Glaze
1 (16 oz.) can apricots
1 tbsp. brown sugar
1 1/2 tsp. dry mustard
2 tbsp. lemon juice

Drain apricots, reserving syrup, and puree fruit in blender or put through food mill. Mix sugar and mustard; combine with apricots, 1/4 cup apricot syrup and lemon juice in small saucepan. Cook over moderate heat for 8 to 10 minutes (to honey consistency), stirring occasionally.
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Maple Glaze Ham

1/2 c. maple syrup
2 tbsp. mustard
1/2 c. apple juice

Spread part of glaze on ham before last 30 minutes of baking; then spread on rest of glaze in 2 or 3 applications (about every 10 minutes). Pour over ham, basting occasionally.
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Raisin Sauce for Ham

1- 1/2 c. raisins
2 tsp. prepared mustard
1/2 tsp. salt
1 tbsp. (or more) vinegar
2 tbsp. cornstarch

Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and vinegar. Dissolve cornstarch in small amount of cold water; add to sugar mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.
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Beer Glaze for Ham

1 c. brown sugar
3 tbsp. prepared mustard
1/2 c. beer

Mix together brown sugar and mustard, stir to a paste. Gradually add beer, stirring until blended. Brush part of mixture over ham. Continue baking, brushing frequently with remaining mixture.
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